Hostess(R) Makes Trips to the Track Even Sweeter With Original Tailgating Dessert Recipes From the Hostess Race Divas

Danica Patrick, Leilani Munter and Melanie Troxel Unveil Signature Hostess Desserts

KANSAS CITY, Mo., Feb. 13 -- Hostess, maker of America's all-time favorite snacks, is tantalizing the taste buds of racing tailgaters across the country with the unveiling of three original dessert recipes from the Hostess Race Divas -- Danica Patrick (IRL), Leilani Munter (NASCAR) and Melanie Troxel (NHRA).

Danica's Speedway Shortcake Twinkie(R)-Style made with Hostess(R) Twinkies(R), Leilani's Fast Track German Chocolate Tarts made with Hostess(R) Ding Dongs(R) and Melanie's Motoring Mud Pie made with Hostess(R) Cup Cakes, will be sure to satisfy even the speediest sweet tooth at the speedway.

Fans who motor to the Hostess Race Divas web page -- www.hostesscakes.com -- and click on the "Hostess Recipes" button, can view photos of the finished Hostess Race Diva recipes.

  Danica Patrick's Twinkie Shortcake Speedway-Style

  1       Box (15 ounces) Hostess Twinkies (10 Twinkies)
  1       Package (8 ounces) cream cheese, softened
  1       Can (14 ounces) sweetened condensed milk
  1       Carton (8 ounces) frozen nondairy whipped topping, thawed
  1       Teaspoon vanilla extract
  5 to 6  Cups thinly sliced fresh strawberries

Slice Twinkies in half horizontally and place, cut-side up, in a decorative or glass 9 x 13 inch dish. Twinkies will cover the entire bottom surface of the pan.

Beat cream cheese and sweetened condensed milk until well blended. Fold in whipped topping and vanilla.

Spread half of the cream cheese mixture over Twinkies; top with half of the sliced strawberries. Repeat layers. Refrigerate several hours or overnight.

Makes 12 to 15 servings

Note: If desired, drizzle top of dessert with chocolate syrup, just before serving

  Leilani Munter's Fast Track German Chocolate Tarts

  1      Box (17 ounces) Hostess Ding Dongs
  1-1/2  Cups chopped pecans
  2-1/2  Cups sweetened flaked coconut
  1      Can (12 ounces) evaporated milk
  1-1/2  Cups sugar
  3/4    Cup (1-1/2 sticks) butter
  4      Egg yolks, slightly beaten
  2      Teaspoons vanilla

Using a serrated knife, carefully slice Ding Dongs in half horizontally. (You may need to stop after cutting 2 or 3 and clean knife for a clean cut.) Place on platter and set aside.

Spread the pecans and coconut on a baking sheet. Bake at 350 degrees for about 7 to 10 minutes or until toasted. Set aside.

Place evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until thick and golden brown in color, about 10 to 12 minutes. Remove from heat and stir in pecans and coconut. Allow mixture to cool for 30 to 45 minutes. Dollop a heaping spoonful on top of each sliced Ding Dong. Serve tarts at room temperature. Refrigerate any leftovers.

Tip: If you don't have 30 to 45 minutes to allow hot topping to cool, speed cooling by placing saucepan in ice water to cool topping mixture more quickly.

  Melanie Troxel's Motoring Mud Pie

  1      Jar (11.75 ounces) hot fudge sauce
  1      Package (6 ounces) chocolate cookie pie crust
  5      Hostess Cup Cakes
  1      Cup heavy whipping cream
  1      Tablespoon confectioners' sugar
  1      Package (3.9 ounces) instant chocolate pudding mix
  1 1/2  Cups milk
  1/4    Cup chocolate shell topping

Remove lid from hot fudge sauce; microwave sauce on High (100%) power 20 to 30 seconds or just until softened. Spoon about half of sauce into bottom of pie shell.

Cut Cup Cakes in half, vertically. Arrange Cup Cakes in pie crust, placing on edge with cream filling facing edge of crust and arranging in circles to cover entire crust.

Beat cream until soft peaks form; beat in confectioners' sugar and continue beating until stiff peaks form. Whisk pudding mix and milk for 2 minutes or until thickened. Measure out 3/4 cup whipped cream and fold it into the pudding. Spoon pudding mix over Cup Cakes. Spoon remaining fudge sauce over pudding. Spoon remaining whipped cream over top of pie, spreading lightly to cover. Refrigerate several hours or until set.

Spoon chocolate shell topping into center of the pie, then allow some to drizzle toward edges of pie, to resemble a mud puddle in the center. Refrigerate pie a few minutes or until chocolate shell is set. Keep pie refrigerated until serving.

Makes 6 to 9 servings.

In November, Hostess announced that three of professional racing's leading women drivers -- Danica Patrick, Leilani Munter and Melanie Troxel (NHRA) -- signed on to become Hostess "Race Divas" under a new sponsorship agreement.

The maker of Hostess(R) products, Interstate Bakeries Corporation, is one of the nation's largest wholesale bakers and distributors of fresh baked bread and sweet goods under various brand names including Wonder(R), Dolly Madison(R), Baker's Inn(R), Home Pride(R), Merita(R) and Drake's(R). For more information visit www.hostesscakes.com.